How to make Eggnog Cheesecake Cookie Bites
We have a hard time choosing between cheesecake and cookies (and we'd bet you do, too), so we solved the problem by combining both treats into one festive and delicious cookie bite!
- Prep time : 20 min
- Ingredients: 7
- Servings : 24
- Total: 1hr 10 min
Eggnog Cheesecake Cookie Bites
The Eggnog Cheesecake Cookie Bites recipe is incredibly easy.
It contains simple ingredients that you should already have on hand.
Pillsbury Cookies, Organic Heavy Whipping Cream, Salted Butter, Organic Almond Extract, Philadelphia Cream Cheese, powdered sugar, ground nutmeg
Heat oven to 350°F. Generously spray 24 miniature muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.
Bake 15 to 18 minutes or until golden brown. With back of round metal measuring teaspoon, make a 1 1/4-inch-wide indentation in each cookie cup. Cool completely in pan about 30 minutes. Carefully, run knife or metal spatula around edges of cookie cups to loosen. Remove from pan to serving plate.
In large bowl, beat cream cheese, butter, powdered sugar, whipping cream, rum extract and 1/2 teaspoon of the nutmeg with electric mixer on medium speed 1 to 2 minutes or until smooth and creamy.
Pipe or spoon cream cheese mixture into center of each cup. Sprinkle cups with remaining 1/4 teaspoon nutmeg. Store in covered airtight container in refrigerator up to 4 days.
- To soften cream cheese quickly, remove from wrapper, and place on a microwavable plate. Microwave uncovered on High 10 to 15 seconds or until just softened.
- Store leftover cookie bites covered in refrigerator up to 2 days. We do not recommend freezing.